Directions: In a large pan, over medium high heat, add butter and onions. Cook, stirring often, until onions are limp. Add carrots, ginger and broth. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. See note below about blending hot liquids.

Add Mom’s Golden MoJo to the blender or use and immersion blender. When using a standard blender, don’t fill the blender more than half way, do it in batches if you have to. Cover the blender release one corner to prevent a vacuum, and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. Add salt to taste.
Ladle into bowls and garnish with dollop sour cream if desired.

A wonderful soup during the cold months. Takes the chill away.

Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.